10 Garden fresh tomatoes
2 onions, quartered
1/2 cup fresh lime juice
10 cloves of garlic
2 TBSP salt
1 bunch of cilantro, de-stemmed
Boil a large pot of water and place a large bowl of ice water in the sink.
Boil tomatoes for about 3 minutes, until the skin starts cracking. Remove from boiling water witha slotted spoon and place directly into ice water. When tomatoes are cool by touch, peel off skins and dispose of them. Cut the top of the tomato off and place it into a food processor. Repeat until all tomatoes are in the food processor. Pulse tomatoes until liquidy and pour into a very large bowl. Now, clean out food processor and place onions, garlic, cilantro, and jalepeno into food processor and pulse until very well chopped. Scrape all the contents out into the bowl of pureed tomatoes.
Add lime juice and salt and stir until well blended. Serve immediately with fresh fried tortilla chips or preserve it and serve it another time or give jars away as gifts!
To preserve salsa:
Fill each mason jar to the bottom of the jar neck. Place lid on with a little give left (don't tighten all the way. Place in a boiling water bath for 10-12 minutes. Remove from boiling water and place on a counter (unsing potholder or canning tongs--JARS WILL BE HOT!) Lids will pop and salsa will last 1 year unopened and 3 months opened.